Description
This No Bake Cream Cheese Peanut Butter Pie is a luscious, creamy dessert featuring a crunchy graham cracker crust, rich peanut butter and cream cheese filling, and topped with chopped peanuts, mini chocolate chips, and a peanut butter drizzle. Perfect for peanut butter lovers seeking an easy, refrigerator-set dessert with no baking required.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Toppings
- Chopped peanuts
- Mini chocolate chips
- Peanut butter drizzle
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust layer. Refrigerate to set while preparing the filling.
- Make the filling: Beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture to keep the filling light and airy.
- Assemble the pie: Spread the peanut butter filling evenly over the chilled crust using a spatula, smoothing the top for an attractive finish.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours to allow the filling to set properly and achieve the best texture.
- Add toppings and serve: Before serving, garnish the pie with chopped peanuts, mini chocolate chips, and a drizzle of peanut butter for added flavor and texture.
Notes
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use chilled heavy cream and whip it just until stiff peaks form to get a light texture.
- Refrigerate the pie for at least 4 hours or overnight for best consistency.
- The pie is best served cold and can be stored in the refrigerator for up to 3 days.
